Lemon Sour Cream Cheesecake Recipe : Yet Another Cheesecake

I can’t seem to get over the chocolate and cheese love affair. Maybe I could have put cheese in a better limelight featuring it entirely in a cake. Therefore I took the opportunity of an occasion to surprise J.

J loves cheese. He adores cake. Cheesecake is then his greatest vice. I made this cheesecake especially for him, and had given him the liberty to do whatever he wants with it. He had chosen to devour it all by himself. Little did I know, I had given him his most powerful temptation. The poor boy managed to finish the whole cake himself in two days. Imagine that!

Lemon Sour Cream Cheesecake Recipe
Lemon Sour Cream Cheesecake

Lemon Sour cream Cheesecake


Not too bad a recipe but I had found that the amount of lemon is not distinct enough. Therefore I had increased the amount of lemon in the following recipe. My cake sank a lot after removing from the oven but luckily the top did not crack at all. This time the base is much better than the previous chocolate cheesecake but overall, we both found that we enjoyed the chocolate cheese affair more. Maybe we had indeed converted.

Base:
80g Marie Biscuits (crushed/grinded)50g Butter

Cheese Filling:
250g Cream cheese (1 block Philadelphia Cream Cheese)
25g Butter
½ lemon zest
1 tbsp lemon juice
2 egg yolks
20g sugar

30g corn flour
100g sour cream

1 egg white
30g sugar
1 tsp lemon juice
For the base, melt the butter and then mix into the crushed biscuits. Pressed it into an 8 inch round cake tin. Refrigerate till needed.

Beat the cream cheese and butter together. Then add in lemon zest and the lemon juice. Slowly beat in one egg yolk at a time. Then add in the sugar. Beat till creamy.

Stir in corn flour till well combined.
Stir in sour cream till well blended.

In a clean bowl, whip egg white, sugar and lemon juice till stiff peak. Stir into the cheese mixture and stir till well incorporated.

Pour onto the prepared base and bake in a water bath for 1 hour.
Let rest in the oven a few minutes after and then remove to let cool. Refrigerate for at least 5 hours before serving.

Serves 4-6 (In this case it served 1. LOL)

Chicken Korma Recipe : Spicing Up My Life

When I was young, I used to not able to stomach spicy food. In fact, as a kid, I’m pretty fussy bout food. I choose what to put into my mouth and what not. I also, terrible me, always refuse to finish my food. I would usually complaint I’m full, and then my nanny’s daughter (the one who usually feeds me), would urge me for three spoons more. The naughty I would keep count and at the third mouthful, I would declare “Finished!” she used to be amaze, at such tender age it is impossible to con me. Although, I could not eat much but the miracle thing is, I’m still as chubby and red as ever with a huge rounded tummy. My dad used to joke there must be air inside there.

Somehow, as I grew up, I learnt to stomach more and more spicy food. By the time I shifted over to live independently in KL, I even developed a liking towards spicy food. In fact thinking of spicy food makes me salivate. I love Indian curries, I love Malay rendang and sambal, and of course all the spicy Chinese cuisines. I also seek for various spicy foods from all over other than Malaysia.

Therefore, nowadays, I have been seeking out to cook something spicy at home. Had always been a dream of mine, thinking of what I could conjure up with spices and chilies available locally. I always crave for the long-gone authentic home cooked Indian food that I get to eat during Deepavali in my friends’ house.

Thanks to Kitchen Capers, I had been exposed to both authentic Singaporean and Malaysian food and its simplicity in the making. There were many spicy Asian dishes featured there and it opened up so many possibilities for me to spice up my life!

Chicken Korma Recipe
Chicken Korma

Chicken Korma

This version of curry is not so spicy but nonetheless a real treat to the taste buds. You can get the forum version here but I have added curry leaves for kick and omitted some ingredients I did not have in hands. This is a real tasty treat and how I wish I could have had it with my chapatti.

6 pcs chicken upper thigh (chopped into 2 sections)
2 onions (diced)
50 g butter
120g plain yoghurt
150 ml UHT milk
10 pcs cardamom seeds
Bunch of curry leaves
Salt and black pepper to taste

Spices:
2 tbsp Coriander seeds
1 tbsp Cumin seeds

1. Pound the spices together with mortar and pestle (You can also use a grinder)
2. Heat up wok with butter and add onion to sauté till soft and slightly browned
3. Add cardamom seeds and curry leaves to fry till fragrant
4. Add spice mix and stir fry to mix evenly
5. Add chicken and yoghurt
6. Stir to mix and then add the milk
7. Cover the wok and simmer to cook over medium heat for 30 minutes

Serves 4-6 people

Chapati Recipe : Fast Food Malaysian Style

In Malaysia, one of the most common habits among youths is staying up late at night and then goes out seeking for food in the middle of the night. Luckily here, we can find food 24 hours a day.

When we mention supper or commonly known as “yum cha”, the first thing to struck our mind is mamak! Mamak is an Indian-Muslim community in Malaysia who are famous for its fast and good food, available 24 hours a day. It’s in a way our own version of fast food. Mamak is like grown mushrooms after the rain in Malaysia. You can simply find one nearby whenever you need it. There are all sorts of choices ranging from breads to noodles to soups to rice with various spicy dishes. Definitely a place for food indulgence.

When I first came up to KL to stay, I lived in Wangsa Maju. Many foodies should know that it’s a heaven for food. Right smacked in front of my condominium is the infamous mamak, BRJ. There they serve truly delicious and sinful Nasi Lemak. More on that next time if I ever have the chance to go back for my true Nasi Lemak. But the sad thing is they don’t serve one of my favourite Indian cuisines, which is chapatti. Chapatti is an Indian flatbread made from atta flour(South Asian whole grain durum wheat flour).

Everytime I go to mamak, if I’m hungry (I never have this habit anymore to eat late at night), I would order chapatti. It is one of my favorite healthier options for a midnight snack. Chapatti is usually served with dhal, another favourite curry accompaniment of mine.

But now, lucky me, I have a nearby mamak which serves chapatti with thick and rich dhal. I would keep on ordering refill for the dhal. Nowadays, the “yum cha” session had toned down considerably, and even if we do go out, I seldom eat. Therefore, it has been quite some time since I have my chapatti fix. The only solution I can think of is to make my own!

Malaysia Chapati Recipe
Malaysia Chapati

Chickpea Chapatti

I came across this recipe from Zu’s Blog, to make simple and easy chapatti. The part I find most troublesome is the rolling out. I had quite a trouble because it kept on sticking to the table and to my rolling pin. Lessons I learn is, to use more flours to knead it after resting and then use hand to first flatten it. Our hands are the best tool to feel the right texture needed for the bread. After that, use the rolling pin to flatten it further. Each time turning it 90 degrees and flatten again, to achieve a better rounded shape. Careful not to roll to thin or you’ll end up with crispy biscuit like bread instead.

One more thing is, I had replaced recipes ½ cup plain flour to make it all atta flour, and regretted it. The chapatti was slightly on the tough texture, and later I learnt that the plain flour is to make it softer. Next time I would stick to the right flour ratio. To coarsely grind the spices, I had used my good ol’ pestle and mortar, courtesy from my dear nanny.

1 1/2 cups atta flour
1/2 cup plain flour
1/2 tsp salt
2 tbsp olive oil)
1 cup warm water
1 cup chickpea, mashed (1/2 can)
1/2 tbsp coriander seeds, coarsely grind
1/2 tbsp cumin seeds, coarsely grind

1. Mix the flours and salt together
2. Add oil and water slowly into the flours and knead till it forms into dough
3. Add mashed chickpea, coriander and cumin and mix well
4. Rest the dough covered with cling wrap for 1-2hrs
5. Shape the dough into palm size and roll it out thin
6. Place rolled dough onto non-stick pan and cook till bubble forms. Turn over and cook.

Makes 8-10 chapattis.

Dark Chocolate Cheesecake Recipe : A Chocolate and Cheese Love Affair

Chocolate was my love at first bite. Then it became my temptation, a craving. It then turns to addiction. We have always been together. It accompanies me when I’m down or celebrate with me when I’m happy.

Chocolate graces in various sweet treats including cookies, muffins, brownies, and of course cake. I even use it in toppings and even include it in my yoghurt. I could never resist a hot chocolate.

Cheese had always been his love. He eats it with practically anything. In eggs, on pasta, pizza, bread, and fish and in of course his most loved dessert – cake.

I wanted to bake cake for J and could not think of any perfect pairing other than chocolate and cheese. Hence a love affair was created. Yes, my love and his love – having affair.

Dark Chocolate Cheesecake Recipe
Dark Chocolate Cheesecake

Dark Chocolate Cheesecake

Baking it the first time proved to be hard. First obstacle was I could not find chocolate flavoured digestive biscuits for the base on the original recipe, therefore I googled and used another cheesecake base using digestive biscuits with cocoa powder. Perfect. Then I found that the recipe yielded for 1.2 kg of cheese! The ignorant me thought that one block of cream cheese is enough for all cheesecakes in the world. Therefore I freeze the prepared base and got another block of cheese the next day. Finally I divide everything by 2.4 to get the exact measurement and voila, a short but definitely decadent chocolate cheesecake is made.

120g dark chocolate
500g (2 pkt) Philadelphia cream cheese
83g sugar
1 tsp vanilla essence
2 eggs
73ml soured cream
½ tbsp cocoa powder

175g (6oz) digestive biscuits
2.5ml (1/2 tsp) ground cinnamon
15ml (1 tbsp) cocoa powder
75g (3oz) unsalted butter, plus extra for greasing
Make the base first so it’s ready when you need it. Put the biscuits, cinnamon, cocoa into a food blender and break down to a fine crumb. Melt the butter and pour it onto the crumb and mix it in until evenly distributed. Line a spring form tin with baking paper or butter thoroughly and scatter the crumb onto the tin gently, lightly press down and set aside or leave it in fridge.
Preheat oven at 180C. Grease bottom and sides of a 9 X 3 inch springform tin.
Melt chocolate in the top of a double boiler, or heatproof bowl over hot water.
While chocolate is melting, beat cream cheese until smooth, then beat in sugar and vanilla. Add the eggs, one at a time.
Stir the soured cream into the cocoa powder to form a paste. Add to the cream cheese mixture. Stir in the melted chocolate.
Pour onto crust. Bake for 1 hour. Let cool in tin; remove rim. Refrigerate before serving.
Serves 4-6
Pardon the picture as I do not have a decent camera and have to make do with my PDA.

This entry could have been fit for SHF-dark chocolate edition, but I guess I can always participate in the next one! Oh I can’t wait. I am also looking forward to many other events especially IMBB.

J reported that he simply love the cake. He might be converting to chocolate-cheese lover soon. I could not deny the same for myself.